How to Control Pour-Over Temperature for El Salvador Los Pirineos Coffee & How to Taste El Salvador Coffee

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El Salvador Chalatanengo Finca Los Pirineos Natural Process Bourbon

Salvador Los Pirineos Estate Natural Bourbon Coffee

Floral notes, berries, red wine, bright fruit acidity, rounded mouthfeel

• Origin: Chalatanengo, El Salvador
• Variety: Bourbon
• Processing Mill: Finca Los Pirineos
• Altitude: 1400 meters
• Processing Method: Natural
• Harvest & Processing Time: 2017
• Roast Level: Light

As a miniature coffee-producing country in Central America, it seems logical that El Salvador could produce micro-lot coffees. However, historically, most of El Salvador's coffee was blended and sold to processing mills without much differentiation and separation. The rise of specialty coffee in El Salvador has inspired many producers to begin distinguishing individual coffee varieties, experimenting with classification and processing to attract buyers and obtain higher prices, but small growers still face difficulties in accessing these resources.

The grower of this coffee batch, Mr. Gilberto Baranoa, is renowned for cultivating several high-quality coffee bean varieties, proving that classic varieties can be found here. Bourbon and Pacamara are the two main varieties grown at Los Pirineos Estate, but he adds diversity to his products through meticulous cherry processing. The washed coffees here employ more refined techniques—for example, they are washed multiple times before being transferred to drying beds to ensure coffee cleanliness. Additionally, Mr. Gilberto Baranoa has fully developed natural and honey-processed coffees, such as this natural process coffee from the estate that we've sourced.

This coffee, processed with a light roast, develops delicate floral notes, with flavors of berries and red wine. Under the bright fruit acidity, it drinks more rounded and naturally smooth.

How to Brew El Salvador Coffee [Los Pirineos Estate Natural Bourbon] Well?

FrontStreet Coffee pour-over reference: Weigh 15g of [Los Pirineos Estate Natural Bourbon] coffee grounds, pour into a grinder for medium grinding. The ground particles should be slightly coarser than table salt—we use BG grinder setting 5R (60% standard sieve pass rate), water temperature 89°C, and extract with a V60 dripper.

Pour the hot water from the gooseneck kettle in clockwise circles centered on the middle of the dripper, starting the timer when brewing begins. Within 15 seconds, brew the coffee to 30g, then stop pouring. When the time reaches 1 minute, pour the second time. For the second pour, just like before, pour in clockwise circles centered on the middle of the dripper, ensuring the water stream doesn't hit where the coffee grounds meet the filter paper to avoid channel effects.

Leave one circle of space when pouring to the outermost edge of the coffee grounds, then circle back toward the center. At 2 minutes and 20 seconds, brew the coffee to 220g to complete the brewing process.

Japanese-style Ice Pour-over [Los Pirineos Estate Natural Bourbon]

FrontStreet Coffee ice pour-over [Los Pirineos Estate Natural Bourbon] reference:

El Salvador coffee [Los Pirineos Estate Natural Bourbon], medium roast, BG grinder setting 5M (67% standard sieve pass rate)

20g of coffee grounds, 150g of ice cubes, 150g of hot water. The water temperature should be 1°C higher than the normal pour-over recommendation of 90°C. For normal grinding, use Fuji grinder setting 3.5; for ice pour-over, grind slightly finer by half a notch—Fuji setting 3.

Bloom with 40g of water for 30 seconds.

Pour in segments: first segment 60g of water, second segment 40g of water. Use a relatively fine but high water column, stirring forcefully to ensure the coffee grounds roll fully, but be careful not to let the liquid level get too high or hit the filter paper at the edges.

The entire extraction time should be approximately 2.5 minutes (similar to the normal extraction time for 20g of coffee grounds).

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